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Universidad Peruana Cayetano Heredia Facultad De Ciencias Y Filosofia

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Universidad Peruana Cayetano Heredia Facultad De Ciencias Y Filosofia UNIVERSIDAD PERUANA CAYETANO HEREDIA FACULTAD DE CIENCIAS Y FILOSOFIA “ALBERTO CAZORLA TALLERI” Efecto del congelamiento sobre la peroxidación lipídica en el músculo de 2 especies de pescados almacenados en una planta pesquera Tesis para obtener el Título de Licenciada en Biología Emma Aída Sánchez Acuña Lima – Perú 2020 Este trabajo está dedicado para todas aquellas personas que perseveran, que no se rinden y que luchan por sus sueños y metas. Lo único que me queda decir es que: “Los Tiempos de Dios son Perfectos” AGRADECIMIENTOS No quisiera empezar estas primeras líneas sin antes agradecer a Dios Padre, por haberme acompañado y guiado a lo largo de mi carrera, por darme fortaleza en los momentos de debilidad y por brindarme una vida llena de aprendizajes, experiencias y sobre todo felicidad. A mis padres César Augusto y Flor de María por su apoyo incondicional, por los valores que me han inculcado, por haberme dado la oportunidad de tener una excelente educación y sobre todo por ser mi ejemplo de vida a seguir. Esta tesis también es vuestra tesis. Gracias de todo corazón. También me complace agradecer el apoyo y los medios recibidos en la Corporación Hayduk, durante mis prácticas profesionales en el área de Calidad CHD, donde conocí y aprendí de grandes profesionales sobre el rubro pesquero, ya que sin ellos gran parte de esta tesis no se hubiera podido llevar a cabo. A mi asesora de tesis, MSc. Ana Colarossi Salinas, por su invalorable apoyo durante la realización de esta investigación, por la orientación, el seguimiento y la supervisión continua de la misma, pero sobre todo por la motivación y el apoyo recibido a lo largo de este tiempo. Quiero agradecer finalmente a todas las personas que, aun sin saberlo, han contribuido en numerosas ocasiones a la realización de esta tesis, ayudándome a desear culminarla y ver todos mis esfuerzos de superación profesional y personal reflejados en él. Gracias. RESUMEN Los productos de la pesca son muy perecederos por lo que es necesario emplear cadena de frío desde la extracción hasta el ingreso del producto a planta o venta final al consumidor para evitar su deterioro. La conservación en estado congelado es un método muy efectivo para prolongar su vida útil y evitar así la peroxidación lipídica; la cual es la segunda causa de deterioro de los alimentos, después de la acción de los microorganismos, modificando su valor nutricional y atributos organolépticos. Sin embargo, también en función del método de congelación utilizado, el tiempo y temperatura de conservación, la especie, etc., pueden ocurrir diferentes alteraciones en el producto que se traduzcan en una pérdida de calidad pudiendo llegar al fin de su periodo de vida comercial o al rechazo por parte del consumidor. En este estudio se evaluó la peroxidación lipídica, el contenido de proteínas y grasa en el músculo de 2 especies de pescado, Scomber japonicus, comúnmente conocido como “caballa” y a Sarda chiliensis chiliensis llamado “bonito” ambas especies de importancia comercial y nutricional, tanto en el mercado interno como externo. Dichas especies se conservaron a temperaturas de -18ºC por 6 meses sin ser sometidas a ningún proceso de glaseado u otro pre-tratamiento en cámaras de congelación, siguiendo el deterioro según el índice de compuestos reactivos al ácido tiobarbitúrico (TBARs) en el tiempo. Los resultados muestran que hay cambios en la peroxidación, encontrando el mayor incremento de MDA a los 2 meses de conservación a -18oC, indicando el deterioro de las muestras, sin embargo los cambios en la composición de proteínas y grasas se hicieron evidente en el análisis proximal a los 6 meses. A pesar de ello, en este estudio, la técnica de TBARS no nos ha sido útil para hacer el seguimiento de la peroxidación por tiempos más prolongados a los dos meses posiblemente por los cambios bioquímicos que ocurren en la muestra durante el periodo de almacenamiento, que interfieren con esta metodología. Palabras clave: Scomber japonicus, Sarda chiliensis chiliensis, peroxidacion lipídica, contenido de proteínas. ABSTRACT Seafood products are highly perishable, and for that reason, it is necessary to use a cold chain process, from the moment of the extraction to the plant entry and final sale to the consumer, in order to avoid spoilage. Conservation in the frozen state is a very effective method, in order to prolong the shelf life by avoiding lipid peroxidation; which is the second most important cause of food spoilage, after the action of microorganisms, the lipid peroxidation modifies the nutritional value and organoleptic attributes of the food. However, depending on the freezing method used, the storage time, the temperature, the species, etc., different alterations may occur in the product, that could result in the loss of quality, and may cause the end of the commercial shelf life of the seafood, and the consumer rejection. In this study, lipid peroxidation, protein and fat content in muscle portions of 2 species of fish were evaluated. Scomber japonicus, commonly known as "mackerel", and Sarda chiliensis chiliensis, also known as "bonito". Both species are considered as very important commercially and nutritionally species, both in internal and external markets. Both species samples were preserved at temperatures of -18ºC for six months, without being subjected to any glazing process or other pre-treatment in freezing chambers. Deterioration was followed over time, according to the index of thiobarbituric acid reactive compounds (TBARs). The results showed that there are changes in peroxidation, finding the greatest increase in MDA after 2 months of storage at -18oC, indicating the change in the samples, however changes in the composition of proteins and fats were evident in the analysis. proximal at 6 months. Despite this, in this study, the TBARS technique has not been useful for monitoring peroxidation for longer periods than two months, possibly due to the biochemical changes that occur in the sample during the storage period, which interfere with this methodology. Keywords: Scomber japonicus, Sarda chiliensis chiliensis, lipid peroxidation, protein content. GLOSARIO DE ABREVIATURAS AGMI: Ácidos Grasos Monoinsaturados AOAC: Sociedad Oficial de Química Analítica ATP : Adenosín Trifosfato DHA : Docosahexaenoico EPA : Eicosapentaenoico FAO : Organización para la Agricultura y la Alimentación HDL : Lipoproteína de alta densidad LDL : Lipoproteína de baja densidad MDA : Malondialdehído pH : Potencial de Hidrogeno o de Hidrogeniones PUFA : Ácidos grasos poliinsaturados TBA : Ácido tiobarbitúrico TEP : Solución Estándar Stock MDA VLDL : Lipoproteína de muy baja densidad INDICE I. INTRODUCCIÓN ................................................................................................................. 1 II. HIPÓTESIS …………………………………………………………………………………………………………………..14 III. OBJETIVO……………………………………………………………………………………….………………….……….14 IV. MATERIAL Y MÉTODOS.…………………………………………………………………………………………………..16 1. Materiales………………………………………………………………………………………………………..16 1.1Material biológico .................................................................................... 16 1.2 Material de laboratorio e insumos .......................................................... 17 1.3 Equipos……………………………………………………………………………………..…….…..18 2. Metodología ..................................................................................................... 18 2.1.Analisis proximal de las 2 especies de pescado………………………………………19 2.1.1 Proteína (Metodo Kjeldahl) .................................................................. 19 2.1.2 Grasa (Metodo de Bligh y Dyer) ........................................................... 20 2.1.3 Humedad…………………………………………………………………………………………….21 2.1.4 Ceniza……………………………………………………………………………………………..….22 2.2 Evaluación de la Peroxidación de las muestras ……………………………………..23 IV. RESULTADOS .................................................................................................................. 27 V. DISCUSIÓN ..................................................................................................................... 32 VI. CONCLUSIONES ............................................................................................................... 37 VII.RECOMENDACIONES ......................................................................................................... 37 VIII. REFERENCIAS BIBLIOGRÁFICAS ........................................................................................... 38 IX. ANEXOS ........................................................................................................................ 41 I. INTRODUCCIÓN Las especies marinas representan un grupo de alimentos importantes en la dieta humana por su aporte en constituyentes fundamentales como aminoácidos, ácidos grasos esenciales, vitaminas liposolubles y minerales. El pescado es uno de los alimentos más completos ya que tiene un excelente valor nutritivo, caracterizándose y distinguiéndose de los demás alimentos de origen animal por su alta composición de lípidos insaturados y porque proporciona una gran cantidad de proteínas, vitaminas y minerales. Del total de recursos hidrobiológicos destinados al consumo humano directo (CHD), el 52% (648 mil TM) se destina a la elaboración de congelados. (INFOPESCA, 2010). Entre las principales especies de origen marítimo extraídas para la comercialización como congelados son el bonito y la caballa, debido a que ambas especies aparte de ser recursos pesqueros de alto consumo y preferencia por
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